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February 22, 2014


An old time buddy and Fitness enthusiast Nitin who blogs here has been asking me to make these since long, sparking the fire to learn more about World cuisine, so today I got down to making these and the freshness, taste and health benefits of this handy snack took me by surprise!! This one is definitely going into lunchboxes, frozen for meals in a jiffy, as well as smaller versions  as party snacks….the creativity with these is simply endlesss!!!
Don’t be intimidated by the long list of ingredients, they are however quite simple to make with a little bit of prep, and quite resemble our very own Indian Kathi rolls.

What I got to know about them-
Burritos are a traditional food of Ciudad Juárez, a city in Mexico, where people buy them at restaurants and roadside stands, burritos are one of the most popular examples of Mexican cuisine outside of Mexico.
Varieties of Burritos- 
Breakfast burrito
The breakfast burrito, a variety of American breakfast, is composed of breakfast items wrapped inside a flour tortilla. This style was invented and popularized in several different regional American cuisines
 Smothered burrito(Wet burrito style)
A smothered (often called "wet" or enchilada style) burrito is smothered with a red chili sauce similar to enchilada sauce with melted shredded cheese on top.
A burrito bowl is not technically a burrito, as it consists of burrito fillings served without the tortilla, with the fillings placed in a bowl, and a layer of rice at the bottom.
A chimichanga is a deep-fried burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states.

For the tortillas-
  • 2 cups plain flour
  • ½ cup wholewheat flour
  • 1 tsp olive oil
  • Salt to taste
  • Warm water for kneading
For the filling-
  • 1 cup Haricot beans(rajma)/ Chickpeas (boiled and lightly mashed)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Spring onion greens- 1 cup sliced
  • Tomato-1 medium chopped
  • Ginger-garlic paste- 1 tsp.
  • Hot sauce- 2 tbsp
  • Jalapenos- ½ cup sliced
  • Tomato ketchup-1/2 cup
  • Corn kernels-1/2 cup
  • Olive oil- 1tsp
  • Juice of 1 lemon
  • Fresh chopped coriander leaves
 For the Salsa-
  • ½ cup sliced spring onions
  • ½ cup finely chopped tomatoes
  • 1 grated carrot
  • ½ cup shredded lettuce
  • Juice of 1 lemon
  • Coriander leaves chopped
  • Salt and pepper to taste
 For the Sour cream-
  • ½ cup fresh cream
  • Juice of 1 lemon
  • Salt and pepper to taste
 For finishing-
  • ½ cup Shredded cheese of choice
Make the tortillas-
Combine flour, wholewheat flour, oil, salt and knead into a pliable dough with warm water.
Let the dough rest for 1 hour
Knead again and roll out into discs just like chapatis and of the same thickness, stack and keep warm

Make the filling-
Heat oil in a pan and add ginger-garlic paste, followed by onions, tomatoes, bell peppers, corn and the boiled beans, cook for 5-10 minutes till soft and dry.Add rest of ingredients and cook for a further 10 minutes. Keep aside to cool.Taste and adjust seasoning, at this point you can add more chopped green chillies if you like it hot!
Make the salsa-
In a large salad bowl combine all the ingredients for the salsa and toss wel, taste and adjust seasoning.
Make the sour cream-
Combine all the ingredients and mix well, keep aside.

Take 1 tortilla and add 2-3 tbsp of the filling, layer with the salsa and sour cream, lastly shredded cheese, roll up and wrap in silver foil.
Eat them hot :-0

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